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My BigMouth Blog | A Blog by Jason Glover

Guacamole con Chicharrones

Guacamole con Chicharrones | Dads That Cook

By Jason Glover

RatingDifficultyBeginner

Homemade guacamole with a delicious twist - chicharrones (crispy pork rinds)! Serve this as a fresh and flavorful appetizer or alongside homemade beef birria.

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Yields8 Servings
Prep Time20 mins

 1 red onion, diced
 1 white onion, diced
 5 roma tomatoes, diced
 5 avocado, peeled and diced
 1 jalapeño, minced (adjust to taste)
 2 radishes, diced
 1 bunch cilantro, chopped
 juice of 3-4 limes
 1 pinch sea salt
 2 cups chicharrones
 flour tortillas, for serving

1

In a large bowl, combine the diced onion, diced tomato, avocado, jalapeño, radishes, cilantro, lime juice, and sea salt.

2

Mix until well combined and refrigerate for about 15 minutes to let the flavors meld.

3

Place the chicharrones in a plastic bag and pound until broken up slightly.

4

Mix the crushed chicharrones into the guacamole and mix to combine.

5

Serve with fresh flour tortillas or as a topping to homemade beef birria.

Ingredients

 1 red onion, diced
 1 white onion, diced
 5 roma tomatoes, diced
 5 avocado, peeled and diced
 1 jalapeño, minced (adjust to taste)
 2 radishes, diced
 1 bunch cilantro, chopped
 juice of 3-4 limes
 1 pinch sea salt
 2 cups chicharrones
 flour tortillas, for serving

Directions

1

In a large bowl, combine the diced onion, diced tomato, avocado, jalapeño, radishes, cilantro, lime juice, and sea salt.

2

Mix until well combined and refrigerate for about 15 minutes to let the flavors meld.

3

Place the chicharrones in a plastic bag and pound until broken up slightly.

4

Mix the crushed chicharrones into the guacamole and mix to combine.

5

Serve with fresh flour tortillas or as a topping to homemade beef birria.

Guacamole con Chicharrones

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